Description
Indulge in the creamy and cheesy goodness of this Cheesy Root Vegetable Gratin that combines the earthy flavors of sweet potatoes, parsnips, and beets, all baked to perfection with a savory Parmesan and gruyere topping.
Ingredients
Scale
- 1 tablespoon unsalted butter, softened
- 1–2 long sweet potatoes (about 2 inches thick), peeled
- 3–4 large parsnips, ends trimmed and peeled
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
- Prepare the vegetables: Thinly slice the sweet potatoes, parsnips, and beets using a mandoline or sharp knife.
- Layer the vegetables: Arrange the sliced vegetables in the baking dish, alternating between sweet potatoes, parsnips, and beets.
- Prepare the cream mixture: In a bowl, mix together 10 tablespoons of heavy cream, half of the Parmesan, half of the thyme, garlic, salt, and pepper.
- Pour over the vegetables: Pour the cream mixture over the layered vegetables, ensuring they are well coated.
- Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle with the remaining Parmesan, thyme, and gruyere, and bake for an additional 15 minutes until golden brown.
- Serve: Let the gratin cool slightly before serving. Garnish with fresh thyme if desired.
Notes
- You can customize this gratin by adding other root vegetables like carrots or turnips.
- For a lighter version, you can use whole milk instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: Root vegetable gratin, Cheesy gratin, Vegetable side dish